Ingredients :
1 kg thick curd
2-3 tbsp besan
3-4 green chillies (cut fine)
few karee patta
few flakes of garlic (cut fine)
little water
haldi powder, salt, chilli powder

Method:
Mix curd, haldi powder, salt and little chilli powder and besan with an hand beater or electric beater and keep aside .

The curd should be at room temperature strain through a strainer and keep. In a dekchee heat little oil fry garlic & green chillies and karee pattas when brown add ¾ cup water. When it boils.

Add the curd mixture. Keep stirring slowly till it starts boiling. Be careful as it might curdle if you stop stirring. Thus continous stirring of the mixture is required.When it is boiling well let it. Add little fresh coriander cut very fine (add fresh garlic if available) too and also fresh garlic leaves also. Give it a better taste.